This was a recipe that I made at Thanksgiving. This recipe originated from the Country Woman magazine many years ago. It was a great way to combine both the traditional pumpkin pie and the pecan pie. I made it before and got rave reviews but just hadn't made it since. (No real reason.) I changed things up a bit in the recipe and used what I had on hand. I used walnuts I had in the freezer to make this instead.
Walnut Pumpkin Pie
1/4 c. sugar
1/4 c. packed brown sugar
1 tsp. flour
1 tsp. pumpkin pie spice
1/4 tsp. salt
2/3 c. canned pumpkin
2/3 c. evaporated milk
1 9-inch pie pastry
1/2 c. light corn syrup
2 Tblsp. light brown sugar
2 Tblsp. molasses
1 Tblsp. flour
1/4 tsp. salt
1 tsp. vanilla
1 cup walnuts
Place uncooked pie pastry into a deep pie baker. Set aside.
For pumpkin layer:
In a large mixing bowl, combine eggs, sugars, flour, pie spice & salt. Beat until smooth.
Pour in pumpkin and mix well.
Beat in milk, adding a little at a time.
Pour mixture into prepared pie pastry.
Cover edges with a pie shield or foil and bake at 425* for 10 minutes. Then reduce heat to 350* and bake for 15-20 minutes.
For walnut layer:
In a separate bowl beat eggs until foamy.
Add in corn syrup, brown sugar, molasses, flour, vanilla and salt. Beat well.
Remove pie shield or foil and pour mixture over pumpkin layer in pie plate.
Layer walnuts on top of pie.
Bake uncovered for 40-45 minutes or until set. Allow pie to cool completely. Refrigerate until ready to serve.
Click HERE for printable recipe